Italian Venison Kabobs
Juicy venison cubes wrapped in bacon and marinated in Italian dressing, then grilled to perfection—ideal for outdoor gatherings and those craving rich, savory flavors.
Ingredients
Instructions
- Cut the venison tenderloin into 1-inch cubes.
- Marinate the cubes in Italian dressing for 8 hours or overnight.
- Wrap each piece of tenderloin with one-third of a bacon slice.
- Place the bacon-wrapped venison on skewers.
- Grill over hot coals until cooked to desired doneness.
- Serve with potato and salad.
Tips & Substitutions
For best results, marinate the venison overnight to enhance its flavor and tenderness. If you can't find venison, substitute with beef tenderloin for a similar texture. Make sure to use thin bacon slices to ensure they cook evenly. Soak your skewers in water for 30 minutes before grilling to prevent burning, especially if you're using wooden ones. This recipe makes a great addition to any Italian recipes collection.
Serving Suggestions
Serve the venison kabobs hot off the grill with a side of roasted potatoes and a fresh green salad for a complete meal. They pair beautifully with Baked Stuffed Macaroni Shells or Mel'S Spaghetti Sauce for a heartier Italian feast. Consider adding a dipping sauce, such as a garlic aioli or a tangy barbecue sauce, to elevate the flavors.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the bacon soggy. For longer storage, freeze the cooked kabobs for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Venison Kabobs contains roughly 554 calories, with 17g protein, 21g carbohydrates, and 45g fat. It is an excellent source of protein (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2033mg per serving (88% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for these kabobs?
Yes, you can easily substitute venison with beef, pork, or even chicken. Each will provide a different flavor profile, but the marinating process and cooking method remain the same. Just be mindful of the cooking times, as different meats require varying degrees of doneness.
How do I ensure the bacon gets crispy on the kabobs?
To achieve crispy bacon, consider using thinner slices and ensuring the grill is hot enough before placing the kabobs on it. Cooking over direct heat and turning them frequently will help render the fat and crisp up the bacon. You can also finish them under the broiler for a couple of minutes if needed.
What vegetables can I add to the kabobs?
Feel free to add your favorite vegetables to the skewers for added flavor and nutrition. Bell peppers, onions, and cherry tomatoes work particularly well. Just ensure that the vegetables are cut into similar sizes as the meat for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).